Found: 23
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Influence of the malaxation time and olive ripening stage on oil quality and phenolic compounds of virgin olive oils.
- Published in:
- International Journal of Food Science & Technology, 2014, v. 49, n. 11, p. 2521, doi. 10.1111/ijfs.12592
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- Article
The effects of bread-making process factors on Australian sweet lupin-wheat bread quality characteristics.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 11, p. 2373, doi. 10.1111/ijfs.12595
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- Article
Slicing increases antioxidant capacity of fresh-cut lotus root ( Nelumbo nucifera G.) slices by accumulating total phenols.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 11, p. 2418, doi. 10.1111/ijfs.12563
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- Article
Effects of chloride, thiocyanate and sulphate salts on β-lactoglobulin-pectin associative complexes.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 11, p. 2391, doi. 10.1111/ijfs.12560
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- Article
Development of a novel modified atmosphere container with a cycle-time-controlled perforation for enoki mushroom preservation.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 11, p. 2399, doi. 10.1111/ijfs.12561
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- Article
Effect of edible coatings on fruit maturity and fungal growth on Berhi dates.
- Published in:
- International Journal of Food Science & Technology, 2014, v. 49, n. 11, p. 2409, doi. 10.1111/ijfs.12562
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- Article
Comparison of nutritional value and microbiological status of new imported fish species on the German market.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 11, p. 2481, doi. 10.1111/ijfs.12543
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- Article
Effect of packaging materials and storage temperature on the quality of sour cherry nectar.
- Published in:
- International Journal of Food Science & Technology, 2014, v. 49, n. 11, p. 2425, doi. 10.1111/ijfs.12564
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- Article
Enrichment of rice noodles with fibre-rich fractions derived from cassava pulp and pomelo peel.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 11, p. 2348, doi. 10.1111/ijfs.12554
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- Article
Pulsed UV light as a postprocessing intervention for decontamination of hard-cooked peeled eggs.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 11, p. 2472, doi. 10.1111/ijfs.12571
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- Article
Influence of sonication and high hydrostatic pressure on the quality of carrot juice.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 11, p. 2449, doi. 10.1111/ijfs.12567
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- Article
Impact of pulsed electric fields and post-mortem vacuum ageing on beef longissimus thoracis muscles.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 11, p. 2339, doi. 10.1111/ijfs.12532
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- Article
Tomato peel drying and carotenoids stability of the extracts.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 11, p. 2458, doi. 10.1111/ijfs.12602
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- Article
Physicochemical stability of egg protein-stabilised oil-in-water emulsions supplemented with vegetable powders.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 11, p. 2433, doi. 10.1111/ijfs.12565
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- Article
Critical process parameter of alcoholic yeast fermentation: speed of sound and density in the temperature range 5-30 °C.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 11, p. 2441, doi. 10.1111/ijfs.12566
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- Article
Measurement of total phenolic content in wine using an automatic Folin-Ciocalteu assay method.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 11, p. 2364, doi. 10.1111/ijfs.12557
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- Article
Profile of antioxidant and antibacterial activities of different solvent extracts from Rabdosia rubescens.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 11, p. 2506, doi. 10.1111/ijfs.12576
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- Article
American India Pale Ale matrix rich in xanthohumol is potent in suppressing proliferation and elevating apoptosis of human colon cancer cells.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 11, p. 2464, doi. 10.1111/ijfs.12570
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- Article
The utilisation of grapeseed oil in improving the quality of dry fermented sausages.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 11, p. 2356, doi. 10.1111/ijfs.12555
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- Publication type:
- Article
Physicochemical properties, antioxidant activity and inhibition of α-glucosidase of a novel fermented pepper ( Capsiccum annuum L.) leaves-based vinegar.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 11, p. 2491, doi. 10.1111/ijfs.12573
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- Article
Effect of the lentil flour and hydrocolloids on baking characteristics of wholemeal durum wheat bread.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 11, p. 2382, doi. 10.1111/ijfs.12559
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- Article
Antioxidative enzyme activity and internal browning of 1-methylcyclopropene-treated European pear fruits (cv. 'Shahmiveh' and 'Sebri').
- Published in:
- International Journal of Food Science & Technology, 2014, v. 49, n. 11, p. 2514, doi. 10.1111/ijfs.12579
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- Article
Comparison of microbial communities between normal and swollen canned soy sauces using nested PCR-denaturing gradient gel electrophoresis, HPLC and plate techniques.
- Published in:
- International Journal of Food Science & Technology, 2014, v. 49, n. 11, p. 2499, doi. 10.1111/ijfs.12575
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- Article